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Saturday, March 30 2013

The deli meats and cheeses that go into this jumbo sandwich sometimes vary, but it's generally made in a round loaf, dressed with an olive relish, and cut into wedges to serve.



New Orleans Muffaletta
Recipe from 
Servings: Makes 8 sandwiches.
Prep Time: 10 mins
Total Time: 2 hrs 10 mins
     jar  (4-3/4 ounces) pimiento-stuffed olives, drained and chopped
     large  tomato, seeded and chopped
     rib  celery, diced
     cloves  garlic, finely chopped
    1/3  cup  olive oil
     tablespoon  red-wine vinegar
    1/2  teaspoon  Italian seasoning
    1/4  teaspoon  salt
    1/8  teaspoon  black pepper
     medium-size  round Italian bread (about 9 inches in diameter, 1-1/4 pounds), cut horizontally in half
    1/4  pound  each sliced Genoa salami, sliced provolone cheese, sliced spicy Italian ham, and sliced mozzarella
Mix olives, tomato, celery and garlic in bowl. Whisk oil, vinegar, seasoning, salt and pepper in another bowl. Add to olive mixture. Refrigerate at least 1 hour.
Spoon 1 cup olive mixture over bottom half of bread. Layer on salami, provolone, ham and mozzarella. Top with remaining olive mixture. Cover with bread top. Wrap loaf in plastic; place on baking sheet. Weight with heavy pot. Let stand at room temperature 1 hour. Cut in 8 wedges. Makes 8 sandwiches.
nutrition information
Per serving: Calories 463, Total Fat 26 g, Saturated Fat 8 g, Cholesterol 42 mg, Sodium 1455 mg, Carbohydrate 39 g, Fiber 3 g, Protein 18 g. Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:20 am   |  Permalink   |  0 Comments  |  Email

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